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Sandra Valvassori

Sandra Valvassori

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Home › Dinner

Poblano Turkey Burger

Posted: May 22, 2025 | by Sandra Valvassori
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These Poblano Turkey Burgers, aka the BEST turkey burgers ever, are utterly delicious even before you add an avalanche of toppings. Juicy, tender, and loaded with flavour they will satisfy all of your burger cravings.

One poblano turkey burger filled with lettuce, red onion slices, and avocado sauce on a white plate with chips on the side.

The smell of a sweet-smoky burger sizzling away on a hot grill is undeniably alluring and something we look forward to making on repeat all summer. But there is no law that says the patty should be made with beef, or any meat for that matter. These turkey burgers, filled with charred poblano peppers and spring onions, dijon mustard, mayo, and a few spices, are every bit as juicy and flavourful as an all-beef patty, if not more.

Table of Contents[Hide]
  • Helpful Notes For The Ingredients You’ll Need
  • What Are Poblano Peppers?
  • How To Roast Poblano Peppers
  • How To Make Poblano Turkey Burgers
  • Tips For Grilling The Best Burgers
  • Suggestions For Turkey Burger Toppings
  • Frequently Asked Questions
  • Make Ahead And Storage Tips
  • Serving Suggestions
  • More Ground Turkey Recipes To Try
  • Did you try this recipe?
  • Poblano Turkey Burger
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
  •  

Turkey meat is relatively lean, so turkey burgers get a bad rap for being dry and flavourless. I tested and retested so many versions of these burgers until I could give you the most flavourful, easy-to-grill, fail-proof, big and juicy turkey burgers. If you’ve ever been left unsatisfied by a turkey burger, you simply must give these a try. You’re going to love them.

If you want more turkey burgers in your life, try these zucchini turkey burgers—perfect for when you have a surplus of zucchini during summer.

Helpful Notes For The Ingredients You’ll Need

Ingredients for recipe

Aside from the poblano peppers, the ingredients for these poblano turkey burgers are very straightforward. As for the toppings, I provide lots of ideas in a section below.*Note: Full ingredient list and measurements for the poblano turkey burgers are provided in the Recipe Card below.

  • Ground turkey – You can also use chicken, pork, or beef if you prefer.
  • Poblano peppers – Poblano peppers are available at most well-stocked grocery stores. When roasted, they add loads of smoky flavour, moisture, and a hint of spice to these turkey burgers. If you can’t find them, you could use a combination of 1 jalapeño and 1 sweet red pepper. This will provide the same moisture but do note the flavour profile will be quite different. See more on Poblano Peppers and how to roast them below.
  • Spring onions or scallions – I typically use scallions but the spring onions were gorgeous at the market so I used those instead. Either will work just fine. Rather than just adding fresh spring onions, I decided to char them a little along with the poblano peppers. The texture of the cooked, softened spring onions works nicely in the burger mixture but you can add them raw if you prefer.
  • Spices and seasonings – I have tested these poblano turkey burgers with a variety of spices and seasonings. This is my favourite combo; Cumin, garlic powder, onion powder, salt and pepper. Simple but loads of flavour.
  • Dijon mustard – Provides some assertive flavour to ensure these burgers are not bland.
  • Mayo – This is Kenji J Lopez’s secret ingredient for adding moisture and color to grilled meat. It works like a charm. Here, we are adding some mayo to the burger mixture, and also brushing the burgers with mayo before they get grilled. Fear not, we are only using two tablespoons total and the burgers will not taste like mayo at all. If you are avoiding dairy, or strongly dislike mayo, you can try a dairy-free mayo though I haven’t tested it with these turkey burgers. *Note you will only be brushing the burgers with mayo if you are grilling them—skip this step if pan searing.
  • Optional Creamy Avocado Sauce, for serving: This is the sauce you see in the photos, it’s delicious with these poblano turkey burgers. Mix juice of 1/2 a lime, 2 tablespoons chopped cilantro, 2 tablespoons mayo (or sour cream or vegenaise), and 1 grated garlic clove with one smashed avocado. When I can’t find ripe avocados, I serve these poblano burgers with this delicious burger sauce.

What Are Poblano Peppers?

Poblano peppers are a very underused pepper which is a shame because they are delicious. They originated from Puebla, Mexico and are quite large compared to other peppers. With just a hint of heat and sweetness that mellows when cooked, the poblano pepper is great to incorporate into a variety of dishes.

These turkey burgers owe their delicious flavour and juiciness to the generous amount of roasted poblano peppers that is added to the mixture. Though it takes a bit of time to prepare them for this dish—they must be roasted then peeled, seeded and deveined—their smoky-rich and earthy flavour not only adds an extra layer of taste, but makes these burgers extra moist and so special. The extra bit of work to roast them is so worth it.

How To Roast Poblano Peppers

Though poblanos can be eaten raw, they are best when roasted and have had their skins removed. A grill makes roasting the poblanos quite easy and hands-off but you can also use the flames of a gas stove, the broiler, or even a dry skillet. Whichever method you use, make sure you allow the skin to fully blacken. Otherwise the skin will not peel off. Here’s what to do:

  • Grill: Preheat grill to the highest heat. Place poblano peppers directly on the grates over the hottest part of the grill. Using tongs, turn them every 2-3minutes until the skin bubbles and blackens. Immediately place the hot peppers in a deep bowl and cover with plastic wrap or with a plate that fits snuggly on top. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper  towel or small cloth to make it less messy.
  • Gas burner: Place the pepper right on the flame of your gas stove. Use tongs to turn and flip often until pepper is fully blackened. If the pepper catches a bit on fire just blow it out and lower the flame. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper towel or small cloth to make it less messy.
  • Broiler: Place poblano peppers on a foil lined baking sheet. Set a rack directly under the broiler and broil the peppers for about 8-10 minutes, flipping once, until skins is blistered and blackened. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper towel or small cloth to make it less messy.
  • Dry skillet: With this method you will need a cast iron skillet. Heat skillet over high heat and place peppers directly on on the hot, dry skillet. Leave the peppers undisturbed until they start to char, then flip to another side. Keep turning and flipping until most of the pepper is blistered and charred black. Allow to steam for 10-15 minutes. Once cool enough to handle, remove skin with your hands. Alternatively, use a paper towel or small cloth to make it less messy.
Poblano pepper getting charred on the stove-top over a gas flame.

How To Make Poblano Turkey Burgers

This recipe is for grilled burgers but I also include instructions to make them in a skillet on the stovetop. Just about every chef will tell you that burgers are best when cooked on a flat surface like a griddle pan or a cast iron skillet. I agree. As fat renders from the meat, the burger absorbs the juices and gets crispy on the outside while remaining moist on the inside. BUT, it’s messy. And sometimes you’re just craving that smokiness from a grill or coal fire. Whichever method you choose, these burgers will be fantastic.

  • Roast the poblano peppers. Using one of the methods listed above, roast the poblano peppers until nicely charred all over. After allowing to steam, peel, remove the stem and seed the peppers, then finely chop and set aside.
  • Mix the burger ingredients: Add all of the turkey burger ingredients to a large bowl. Using your hands, gently mix everything until combined. Don’t over-mix. If the mixture is very sticky, lightly wet your hands to form the patties. Divide the mixture into 6 patties that are about 1-inch thick and place on a parchment lined baking sheet.
  • Chill, if necessary: Heat is the enemy of the uncooked burger mixture. If your kitchen is really hot, or the burgers seem very soft, chill them for 20 to 30 minutes. If you are pan searing the burgers, as opposed to grilling, you likely don’t need to chill them.
  • Brush with mayo: This is optional but keeps the burgers juicy and adds colour. Use a pastry brush to coat a thin layer of mayo on the top of each burger. Skip this step if pan searing.
  • Grill the burgers: Preheat a grill to medium high. When grill is ready, generously oil the grates. Place the burgers on the hot grill, mayo side down and brush a bit more mayo on the top. Cook for 6-7 minutes, covered, or until they release easily. Flip and cook an additional 5-6 minutes. Lower the heat if at any time the burgers seem to be browning too quickly. If using cheese, lay the slices on the each burger during the last few minutes of cooking.
  • Grill the buns. A few minutes before the burgers are done, toast the buns on a cooler side of the grill.
  • To pan sear: Heat 1-2 tablespoons of oil over medium-high heat in a large skillet (preferably cast iron). Once oil is shimmering, but not smoking, add the turkey burgers and cook them undisturbed on one side for 5-6 minutes or until they easily release without sticking. Work in batches if necessary. Flip the burgers and cook for another 5-6 minutes. Again, don’t move them around or they will not get nice and golden.
  • Note: Peeling the peppers under cold running water is a lot easier and less messy but you will lose some of the smoky flavor this way.
Finely diced roasted poblano peppers on wood cutting board.
Burger mixture in glass mixing bowl.
Six raw burger patties on sheet pan.

Six grilled poblano turkey patties on sheet pan, three of the patties topped with cheese.

Tips For Grilling The Best Burgers

  • Clean and oil the grates generously: Turkey burgers can be softer and more fragile than beef burgers which can make them stick to the grates if they aren’t well-oiled. Use a wad of paper towels to oil generously just before you add the burgers. If you have a neutral oil cooking spray, you can use that instead.
  • Make sure the grill is HOT: Preheat the grill to about 450ºF and cook the burgers over direct heat. If the grill is not hot enough the soft turkey burgers will not firm up quickly and they will lose their shape and/or stick to the grates.
  • Don’t flip too often: A turkey burger should not be flipped too often. Give it some time to firm up before you flip it or it could fall apart or stick to the grates. Once you have some light char happening you can flip back and forth a bit more often until the burgers cook through.
  • Finish cooking over indirect heat, if necessary: If the burgers seem a bit undercooked but are getting too charred on the outside, move them to a cooler side of the grill or a spot with indirect heat until cooked through.
  • Use an instant read thermometer: A homemade beef or pork burger can be left just slightly undercooked, but not a poultry burger. The best way to make sure the burgers are cooked all the way through without overcooking them is to use an instant-read thermometer. Remove the burgers  from the grill as soon as they reach 165ºF.
  • Chill the patties before grilling. Especially because these burgers are breadcrumb-free, they must be chilled for at least 20 minutes in the freezer if you plan on grilling them. This will help them firm up and keep their shape as they cook.
  • Make an indent in the center of each patty. An old trick that actually works to help keep the patties from swelling up in the middle. A domed patty is not the end of the world, but it won’t cook as evenly and it will also be smaller in circumference.
  • Toast the buns. If using buns, I highly recommend you toast them. Toasting the buns not only makes them tastier, but also less soggy once you add the fillings. Towards the end of cooking the burgers, place the buns on the hot grates and grill on each side for 30 to 45 seconds, until just lightly toasted. 

Suggestions For Turkey Burger Toppings

Any and all of the usual suspects will work for these grilled turkey burgers but here’s a few of our favourites:

  • Chipotle mayo – This Vegenaise one is delicious.
  • Cheese – Use your favourite but a cheese with meltability is best, of course.
  • Tomato slices
  • Lettuce leaves – I prefer Boston lettuce for my burgers.
  • Red onion slices – (A must for me).
  • Caramelized, grilled onions, or pickled onions  – a bit more work but so good.
  • Avocado slices
  • Creamy avocado sauce – Instructions included in recipe card.
Topping burgers with lettuce, avocado sauce,  and sliced red onions.

Frequently Asked Questions

WHAT IS THE BEST BUN FOR A TURKEY BURGER?

Artisanal thick buns will not be your best choice for a turkey burger. Go with a brioche or potato bun. They’re soft but sturdy and ideal for these turkey burgers.
In addition, the bun shouldn’t be much larger than the burger. Otherwise it will overwhelm the burger to the point where you feel you are eating just bread.
Lastly, always, always toast the bun. It may seem like another step but I’m here to tell you—DO IT! The hot, crisp layer of toasted bread against the patty is SO worth it.

WHAT SHOULD BE THE INTERNAL TEMPERATURE OF TURKEY BURGER?

Just like all poultry, a turkey burger needs be fully cooked through. The best way to make sure the burgers are cooked all the way through without overcooking them is to use an instant-read thermometer. Remove the burgers from the grill as soon as they reach 165ºF.

ARE TURKEY BURGERS HEALTHY?

Yes, these are very healthy turkey burgers! They’re made with ground turkey which has less saturated fat than ground beef and is even leaner than ground chicken. These burgers are also made without breadcrumbs so they are low-carb.

ARE POBLANO PEPPERS SPICY?

Poblano peppers are only mildly spicy, much milder than a jalapeño. If you’d like a little more heat in your burger, add a seeded, finely diced jalapeño.

Make Ahead And Storage Tips

These poblano turkey burgers are excellent for meal prep. They freeze well and are easy to reheat. 

  • To make ahead: Place shaped patties on a parchment lined baking sheet and cover lightly with plastic wrap. Refrigerate for up to 1 day (you can maybe get away with 2 days if your ground turkey is really fresh).
  • To store leftovers in refrigerator: Leftover cooked burgers will keep well in the fridge for up to 4 days stored in an airtight container. 
  • To reheat: I like to reheat the patties in a skillet over medium heat. Flip them a few times, until warmed through. 
  • To freeze: My favorite thing about these burgers is that you can prepare a large batch for quick future meals. Place raw patties in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours or until quite firm. Place a piece of parchment paper between each patty and transfer to a freezer safe bag or container, for up to 3 months. Cook from frozen, adding a few more minutes of cooking time, or thaw slightly in the refrigerator before cooking.
Close-up of poblano Turkey burger on white plate with chips.

Serving Suggestions

Fries or chips are of course great sides for these poblano turkey burgers. But for something a little healthier and more refreshing, try with:

  • Cowvoy caviar
  • Watermelon Feta Salad
  • 5 Bean Salad
  • Mexican Street Corn Salad
  • Italian salad
  • Potato Wedges
  • The Best Guacamole

More Ground Turkey Recipes To Try

  • Turkey Picadillo
  • Turkey Stuffed Peppers
  • Grilled Turkey Kofta
  • Turkey Taco Salad
  • Harissa Turkey Chili

Did you try this recipe?

Let us know your thoughts on this Poblano Turkey Burger by leaving a star rating below!  

Thank you!~Sandra

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Poblano Turkey Burger

Author: Sandra Valvassori
These Poblano Turkey Burgers, aka the BEST turkey burgers ever, are utterly delicious even before you add an avalanche of toppings. Juicy, tender, and loaded with flavour they will satisfy all of your burger cravings.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Servings 6 Burgers
One poblano turkey burger filled with lettuce, red onion slices, and avocado sauce on a white plate with chips on the side.

Ingredients  

  • 2 large poblano peppers
  • 2 pounds lean ground turkey
  • 4 spring onions or scallions, thinly sliced (I like to throw these on the grill for a few minutes before chopping)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons mayo, divided (optional)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • brioche burger buns, store-bought or homemade

Optional toppings

  • 6 slices Monterey Jack cheese
  • avocado slices
  • grilled, pickled or raw red onions
  • lettuce leaves (I like Boston lettuce)
  • Tomato slices
  • Creamy avocado sauce *see notes for recipe

Instructions 

  • To roast the poblanos, place them under the broiler or char on a gas burner on the stovetop, or on the grill over a direct flame until the skin blisters and blackens. Immediately transfer the peppers to a bowl and cover with plastic wrap or a plate. Allow the peppers to steam 5-10 minutes. Peel, remove the stem and seed the peppers. Finely chop the peppers and set aside.
  • In a large bowl, combine the turkey, spring onions, mustard, cumin, garlic powder, onion powder, 1 tablespoon mayo (if using), salt, pepper and chopped poblano peppers. With slightly wet hands, gently mix everything until combined. Don't over-mix. Divide the mixture into 6 patties that are about 1-inch thick and place on a parchment lined baking sheet. Chill the patties for 20 minutes, if necessary (*see notes).
  • Optional: Brush 1/2 of the remaining tablespoon of mayo on the top of each patty. This helps keeps the burgers juicy and gives them more colour. Skip this step if you aren't grilling the patties.
  • Preheat a grill to medium high. When grill is ready, generously oil the grates.
  • Place the burgers on the hot grill, mayo side down and brush a bit more mayo on the top. Cook for 6-7 minutes, covered, or until they release easily. Flip the burgers and cook for an additional 5-6 minutes. Lower the heat if at any time the burgers seem to be browning too quickly. If using cheese, lay the slices over top of each burger during the last few minutes of cooking.
  • Allow the burger patties to rest a few minutes before serving with toppings of your choice. TIP: If serving the burgers with buns, toast them on a cooler side of the grill for a few minutes until nice and toasty.

Notes

*Chill, if necessary: Heat is the enemy of the uncooked burger mixture. If your kitchen is really hot, or the burgers seem very soft, chill them for 20 to 30 minutes. If you are pan searing the burgers, as opposed to grilling, you likely don’t need to chill them.
To Pan Sear the burgers: Heat 1-2 tablespoons of oil over medium-high heat in a large skillet (preferably cast iron). Once oil is shimmering, but not smoking, add the turkey burgers and cook them undisturbed on one side for 5-6 minutes or until they easily release without sticking. Work in batches if necessary. Flip the burgers and cook for another 5-6 minutes. Again, don’t move them around or they will not get nice and golden.
Creamy Avocado Sauce: Mix juice of 1/2 a lime, 2 tablespoons chopped cilantro, 2 tablespoons mayo (or sour cream or vegenaise), and 1 grated garlic clove with one mashed avocado.

 

Keywords: Best turkey burger, turkey burger, poblano burger
Tried this recipe?Tag @sandra_valvassori on Instagram or hashtag #sandravalvassori!

I originally published this recipe July 2022. It has been updated to include new photos and information for your benefit.

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